Name: Peanut Butter Buttercream Frosting
Yield: 12

This Peanut Butter Buttercream Frosting Recipe is rich, fluffy, and packed with nutty flavor that melts into every bite of your dessert.

author’s note

You’re Going To Want To Eat This By The Spoonful!

I’ve always been a chocolate cake girl, but I’m really here for the frosting. This peanut butter frosting started as a “make it taste like a peanut butter cup” project.

My first batch was too sweet. The next one felt heavy. One slid off warm cupcakes because I didn’t wait for them to cool. I kept tweaking, bowl after bowl, until I hit the sweet spot.

I finally nailed it, and now I put it on everything: birthday cakes, weeknight brownies, even graham crackers. It’s light but rich, pipes tall swirls that hold, and spreads smooth on cakes. My kids always ask for a spoon, and I always save a little extra for quality control.

Image of all the ingredients used in this recipe

Peanut Butter Buttercream Frosting Recipe Ingredients

Ingredient	Pro Tips & Swaps
Unsalted butter	Salted butter works if you reduce added salt. Here are tips to getting it to room temp quick.
Creamy peanut butter	Use a no-stir, shelf-stable PB for best texture. If using natural PB, stir very well and add a bit more powdered sugar.
Powdered sugar	Sift for smooth swirls and add in stages.
Milk or cream	Half-and-half or whole milk both work. Add 1 teaspoon at a time until the frosting holds soft peaks with clear ridges.
Fine sea salt	Add a small pinch last, then check the seasoning and adjust to balance sweetness.

Process shots of Peanut Butter Frosting-- images of the butter, peanut butter, and powdered sugar all being creamed together

How To Make This Peanut Butter Buttercream Frosting Recipe (Tips)

Scrape often: Scrape the bowl and paddle so the butter and peanut butter combine.
Add sugar in stages: Add sugar gradually to keep the frosting smooth and lump free.
Watch the whip: Stop mixing once it looks cloud like and holds soft peaks. Overmixing makes it airy and less stable.
Keep it cool: If the kitchen is warm, chill the bowl for a few minutes before piping.

Process shots-- images of the vanilla, salt, and milk being beaten in

Troubleshooting

Storage

Make Ahead, Storage, and Freezing

Room temp: This peanut butter buttercream frosting recipe is safe at cool room temp for up to 1 day.
Fridge: Store in an airtight container up to 1 week. Bring to room temp, then rewhip.
Freeze: Up to 2 to 3 months. Thaw in the fridge, then bring to room temp and rewhip.